Aging your game???

[rasbo]

what about aging politicians? how long do you hang before they are good

[Big10gauge]

what about aging politicians? how long do you hang before they are good

I think I'd let them hang in the sun. They're already rotten

[Bob33]

http://www.ag.ndsu.edu/pubs/yf/foods/he124w.htm

Their opinion:
Because mammals and birds forage for food, their muscles may develop more connective tissue than muscles of domestic animals. Exercise can be given as a reason for less tender meat. Tenderness is generally inversely related to age of the animal at harvesting. The tenderest meat comes from young, healthy, alert animals. The condition of the animal prior to harvest has an overall effect on the quality of the meat. If an animal has run a long distance before being killed it will have depleted its reserve glycogen stores, which may result in meat which is darker in color (a brownish-red to a purplish-black) and may be sticky or gummy in texture. Consequently, this meat does not decrease to a normal pH of 5.6-5.8, but stays at a pH greater than 6. This decreases the keeping quality of meat and increases the potential of bacterial growth.
Not all meat should be aged. Young game animals are tender by nature. Aging game that has been skinned often results in excessive weight loss, dehydration and surface discoloration of the lean tissue because there is little or no fat cover on the carcass. The meat is also exposed and susceptible to deterioration by bacteria and mold growth. Processing game meats into sausage or ground meats should be done as soon after harvest as possible to minimize weight loss from drying and deterioration due to microbial growth. Grinding or chopping tenderizes game so aging is not necessary. If you prefer to age your game, leave the hide on the carcass and maintain proper temperature.

[rasbo]

I dont have acess to a cooler so I do hang mine as long as the weather permits. I also like cutting and wraping my own meat.

Late season a garage with a fan on the meat is what I use..I hate to give advice on temps but if its not 40s at night or cooler I will pay to hang it it..Or just ice it in a cooler as some have suggested..just dont let it spoil.

[Curly]

This was interesting from your quote Bob33: 

If you prefer to age your game, leave the hide on the carcass and maintain proper temperature.

   

[Big10gauge]

This was interesting from your quote Bob33: 

If you prefer to age your game, leave the hide on the carcass and maintain proper temperature.

   

Would probably keep you from having to reskin it. Don't know if I would want to try it though.

[deaddog]

There seem to be alot of opinions,just goes to show you, ONLY YOU KNOW HOW TO HANDLE YOUR MEAT THE RIGHT WAY.

[Curly]

   YAR........... 

[rasbo]

There seem to be alot of opinions,just goes to show you, ONLY YOU KNOW HOW TO HANDLE YOUR MEAT THE RIGHT WAY.

that was awesome

[Huntbear]

There seem to be alot of opinions,just goes to show you, ONLY YOU KNOW HOW TO HANDLE YOUR MEAT THE RIGHT WAY.

I disagree.. my wife, ummmmm never mind.   

[Huntbear]

what about aging politicians? how long do you hang before they are good

You hang them till the rope rots and breaks.... then run over em with a bulldozer.

[ecnclan]

I dont have acess to a cooler so I do hang mine as long as the weather permits. I also like cutting and wraping my own meat.

 

[Bigshooter]

http://www.ag.ndsu.edu/pubs/yf/foods/he124w.htm

Their opinion:
Because mammals and birds forage for food, their muscles may develop more connective tissue than muscles of domestic animals. Exercise can be given as a reason for less tender meat. Tenderness is generally inversely related to age of the animal at harvesting. The tenderest meat comes from young, healthy, alert animals. The condition of the animal prior to harvest has an overall effect on the quality of the meat. If an animal has run a long distance before being killed it will have depleted its reserve glycogen stores, which may result in meat which is darker in color (a brownish-red to a purplish-black) and may be sticky or gummy in texture. Consequently, this meat does not decrease to a normal pH of 5.6-5.8, but stays at a pH greater than 6. This decreases the keeping quality of meat and increases the potential of bacterial growth.
Not all meat should be aged. Young game animals are tender by nature. Aging game that has been skinned often results in excessive weight loss, dehydration and surface discoloration of the lean tissue because there is little or no fat cover on the carcass. The meat is also exposed and susceptible to deterioration by bacteria and mold growth. Processing game meats into sausage or ground meats should be done as soon after harvest as possible to minimize weight loss from drying and deterioration due to microbial growth. Grinding or chopping tenderizes game so aging is not necessary. If you prefer to age your game, leave the hide on the carcass and maintain proper temperature.

You left this part out:


The question of whether or not to age game meats has always been a point of discussion among hunters. Many practical considerations such as the temperature at the time of harvest, the chilling rate, the age of the animal, the proper storage place for aging and the intended use of the meat need to be determined if you plan to age your game.

Aging of meat is defined as the practice of holding carcasses or cuts at temperatures of 34 F to 37 F for 10 to 14 days (Figure 3). This allows the enzymes present in the meat to break down some of the complex proteins contained in the carcass. Aging of meat usually improves tenderness and flavor.

[Bean Counter]

Its not necessary to age it if you're going to grind it into burger. So you can get started on the front shoulders right away.

I read that the rigor mortis (sic?) process causes the muscles to get more stiff over the first three days, and that they get more relaxed over the next 3-5, where they peak out. It didn't sound like there was any additional benefit to aging longer than that and spoilage setting in doesn't make it worth it to try.

For the tenderloins, backstraps, and hind quarters (which I usually steak out almost completely), I prefer to let 'em age 5-7 days. Longest I believe I've gone was 7 days and the quarters had darkened on the very edges and upon close inspection a bit of mold was growing. I trimmed that all off and underneath was a beautifully aged and tender red meat. You could literally see and feel the difference from when I put it in the fridge a week earlier. And the taste? well.. 

[Al Bundy]

Another bad process of meat cutting is sawing through the bone and dragging that through the meat..No saws on my venison or beef..

What does it do to the meat? Can't it be washed off?